Just hold the thin strip of peel an inch or so above the surface of your drink, and give it a pinch (or a twist). When you’re ready to actually apply your twist, it’s easy. It might take a few tries at first, but once you get the hang of it, voilà. All you need to do is press down firmly and pull the blade of the peeler down the side of your citrus. You see, a vegetable peeler makes intentionally shallow cuts - so it’s the perfect tool for the job. Or, you can skip all those years of practice and pick up a Y-shaped vegetable peeler. Given enough practice, you can definitely accomplish this with a paring knife. It lies just below the surface of the skin, and, while it’s completely edible, it’s also kind of bitter and unattractive. When cutting a twist, the main thing to avoid is getting any of the chalky white pith of your fruit. To understand how this works, it’s important that you know what makes an ideal twist. It’s common knowledge at this point, but I thought I’d share this information, in case you’re still cutting twists like the younger, more bubbly version of my bartender self. No matter what words this person used, they were 100% correct.įor perfect twists every time, all you need is a Y-shaped vegetable peeler. It took me about three years to master my twists using a paring knife, and, once I was consistently proud of the ones I was making, a coworker walked into work one day and handed me a Y-shaped vegetable peeler. Twists are pretty much a default garnish at this point (when in doubt, go for lemon), and they can be used for a little pop of flavor in anything from a Martini to a French 75. Depending on the citrus you use (lime, grapefruit, etc.), the size can vary - but the shape should be roughly that of a Band-Aid. There were a few reasons for this: I needed something to cut lime wedges and halve any fruit that I felt like juicing, but, more importantly, I also required a razor-sharp implement to produce paper-thin twists.Ī twist, if you’re unfamiliar, is a delicate strip of citrus used to garnish a cocktail. As a bartender, I used to bring a paring knife to work every day.
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